Hot Chocolate With Máchica – a delicious recipe with barley, dark brown sugar, ground cinnamon, milk, bittersweet chocolate, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To roast barley:
2
Heat a cast iron skillet until a drop of water sizzles when dropped into pan.
3
Measure barley into a sieve and rinse under cold running water.
4
Pat dry with a towel. Put barley in skillet and dry roast, stirring constantly with a spoon for even toasting, until it turns golden.
5
In a spice or coffee grinder, grind the toasted barley to a fine powder. In a small bowl, mix the barley powder with the brown sugar and ground cinnamon.
6
In a medium saucepan, bring the milk to a boil, then remove it from the heat. Add the chopped chocolate and whisk until it is melted. Whisk in the barley mixture and the salt and cook over moderate heat, whisking, until the hot chocolate is thickened, about 5 minutes. Serve at once.
7
Enjoy!
505
kcal
Calories
24
g
Fat
57
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup toasted whole barley, 3 tablespoons dark brown sugar, 2 teaspoons ground cinnamon, 6 cups whole milk, and more.
Yes, Hot Chocolate With Máchica falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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